This will fit into a 9 x 13 pan. I don't know how much you will need.
Cornbread:
1 cup all purpose flour
2 cups cornmeal
1 Tbs baking powder
2 cups buttermilk
1/2 cup canola oil

Dressing:
1/2 cup celery, chopped
1/2 cup onion, chopped
1 Tbs dried sage
1/2 Tbs poultry seasoning
1 tsp black pepper
1 tsp salt
2 cups chicken broth

Preheat oven to 425F (gas mark 7). Grease a 12" iron skillet or 9x9" baking pan and place into oven. Combine cornbread ingredients into a large bowl and mix well. Pour into the hot pan or skillet and bake until golden brown (about 20 minutes). Crumble cornbread into a large bowl. Add celery, onion and spices. Stir in enough broth to moisten and mix well. Spoon into a greased 9x13" pan and bake at 350 until heated through, about 30 minutes.

My cornbread stuffing is a cheat. Everyone loves it though.

I bake up several packs of the Betty Crocker corn bread and then cube it.
Saute in 1 stick of butter,
1 large onion diced
3 stalks of celerey, diced and sliced
2 carrots, grated
1 clove of garlic, minced.

Then in a large bowl I combine the sauted veggies, the cubed corn bread, 2 cups of chicken stock, 1/2 cup of cranberry chutney and a few good shots of Bells poultry seasoning. Of course salt and pepper to taste. Lots of black pepper. I allow the stuffing mix to sit in the fridge over night. I bring it to room temperature before I stuff a bird with it or bake it in a casserole dish.


The addition of either Jimmy Dean or Bob Evans sage sausage crumbled into the stuffing is excellent too.